Vegetarian Shepherd’s Pie with Lentils and Mushrooms
Description
A hearty vegetarian entree made of chopped mushrooms, lentils, corn, peas, carrots, and a mashed potato topping. This dish has all the classic flavors of Shepherd’s pie, minus the meat.
Ingredients
- Lentils, dry- 24 ounces
- Mushrooms, fresh, sliced- 46 ounces
- Corn, frozen- 18 ounces
- Onion, diced- 24 ounces
- Peas and carrots, diced, frozen- 36 ounces
- Vegetable stock, low sodium- 64 ounces
- Tomato paste, no salt added- 4 ounces
- Soy sauce, less sodium- 4 ounces
- Salt, kosher- 2 teaspoons
- Pepper, black, ground- 1 teaspoon
- Garlic, granulated- 2 tablespoons
- Onion, granulated- 2 tablespoons
- Thyme, dried- 2 tablespoons
- Potatoes, fresh, quartered- 6 pounds
- Butter, unsalted- 4 ounces
- Salt, kosher- 1 teaspoon
- Milk, 1%- 2 cups
- Cheese, cheddar, shredded, low sodium- 3⁄4 pound
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